1 1/2 cup gluten free SR flour
1 1/2 cup rice flour
1 tsp baking powder
1 1/4 cup sugar
1 cup soy milk
1/3 cup light olive oil
2 bunches rhubarb, ends trimmed and cut into 3cm lenghth
1 cup raspberries, frozen or fresh
Step 2 - Place rhubarb in a medium saucepan with 1/2 cup water and 1/4 cup sugar. Stir over low heat until sugar has dissolved and simmer for about 20 mins until rhubarb is a thick, jam-like consistency.
Step 3 - Add egg, oil, milk, sugar, raspberries and rhubard to a large bowl. Stir gently until combined.
Step 4 - Place flours and baking powder into a fine sieve and sift over wet ingredients. Discard and rough or grainy particles that do not pass through the sieve. Gently fold flours through liquids.